Avocado Almond Pound Cake

Avocado replaces butter or oil in this loaf cake that’s moist, dense, and aromatic with almond.

January is the coldest month where I live. Survival calls for wool sweaters, steaming cups of tea, warm tartan blankets, and most of all, healthy homemade baked goods like this.

Because I don’t think there’s anything more comforting than baking on a winter’s day.

I love using almond flour in my baked goods and I typically go for a more basic (unflavored) loaf. However, one day when I was in the mood to bake I found a lonely avocado nearly on its last legs in my fridge. Now, of course I could have gone the route of guacamole (and truth be told, I usually do!), but I wanted something a little different. A sweet loaf cake came to mind and along with it, the idea of using mashed avocado instead of butter or oil, which worked like a charm.

This loaf cake is moist and dense, and aromatic with almond. Two of the main sources of fat in this recipe – almond flour and avocado – are great sources of heart-healthy fat. This cake makes a delicious dessert or sweet snack with tea, but it’s also lovely toasted for breakfast (and perhaps topped with homemade cranberry jam, like this).

Joe, I haven’t played around with this recipe specifically, but in general, the following ingredients may work instead of tapioca and/or arrowroot: xanthan gum, flaxseed meal, chia seeds, psyllium powder, or beef gelatin. If you decide to play with this recipe, please let me know how it goes!